Keto Gingerbread Cake Loaf with Cream Cheese Frosting

4.13 from 24 votes

Keto Gingerbread Cake Loaf with Cream Cheese Frosting

There’s nothing quite like a good slice of cake to cheer you up… and this is a really good cake! This Low-Carb Keto Gingerbread Loaf is perfect for fall and dressed to impress with a mascarpone cream frosting and the dreamiest keto caramel. Enjoy this Keto Gingerbread Cake for afternoon tea, dessert or even breakfast. It’s the cake for all occasions and really easy to make.

Prep Time 20

Cook Time 35

Servings servings

Calories 303kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

Gingerbread Loaf

1/2 cup Monk Fruit Allulose brown sugar sweetener or Lakanto Monkfruit Golden
4 large eggs separated
1 tsp vanilla extract
1/4 cup melted unsalted butter or melted coconut oil
1 cup almond flour (100g) or make this nut free using sunflower seed meal
1/3 cup coconut flour (40g)
1 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp sea salt flaked

Make it even Better with Cream Cheese Icing

1/2 cup heavy cream or (120g)
1/2 cup mascarpone cheese or (120g) or cream cheese, room temperature
2 tbsp allulose (Optional)(2-3 tbsp powdered allulose or erythritol, to taste)

Make it the Best with Optional Salted Caramel Drizzle

1/4 cup allulose granulated (50g)
3/4 tbsp butter room temperature
1.5 ounces heavy cream or 40ml
1 pinch sea salt

Instructions

Gingerbread Loaf

Preheat the oven to 350 F / 180C / 160 fan.
Line a loaf pan (4 by 8 inch)with parchment paper and grease with a little butter or oil.
Place the low-carb sweetener, egg yolks, vanilla and butter in a large mixing bowl and cream with an electric mixer until pale.
Add all the dry ingredients to the wet ingredients (almond flour, coconut flour, baking powder, ginger, cinnamon and salt) and whisk with your electric mixer until just combined.
Whisk the egg whites until just below stiff peaks. Whisk into the wet batter until just combined, do not over mix or they will deflate.
Bake in the oven for 30 - 35 minutes until you can insert and remove a skewer without many crumbs sticking. Don’t overcook as it will firm up as it cools. If you’re using a wider loaf pan the cooking time may be less.

Cream Cheese Icing

Whisk the cream in a large bowl with electric mixer until just below firm then fold through the mascarpone with a silicone spatula.
Use a palate knife to add the frosting to the cooled low-carb gingerbread loaf.

Optional Salted Caramel Drizzle

Place the granulated allulose and butter in a pan. Stir over a low/medium heat with a balloon whisk, about 3minutes, until golden. If the butter separates, take off the heat and whisk vigorously to combine.
On a low heat, slowly add the cream while whisking. The mix will bubble so be careful. Take off the heat and whisk if it looks like it’s separating. Cook for about 1.5 minutes until the caramel starts to thicken and coats the back of a spoon. It should be a runny (not solid) caramel, as it will thicken as it sets. Cooking times will vary depending on your room temperature too.
Remove from the heat and stir in the salt. Pour into a bowl and place on an ice pack to stop the cooking process. Allow to cool down slightly before drizzling over the frosting. If you find the caramel thickens and cools a bit much just pop in the microwave for 5- 10 seconds to warm back to runny.
Any remaining caramel you can spoon over the cake to serve and remember you can always heat for a few seconds to make the caramel runny again. Store any leftover caramel in a glass jar in the fridge for a week until ready to use.

Storage

Store in the fridge for up to 4 days or cool, wrap in plastic wrap or freezer bags to store individual slices. Can be frozen for up to 1 month.

Notes

Nutritional information includes frosting but not optional caramel drizzle.

4 g net carbs

This recipe was first published in December 2020.

Nutrition